Southern Mini Frittatas
April 6, 2024
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini frittatas
My Southern Mini Frittatas recipe is in my new cookbook. I hope you enjoy this recipe. A great appetizer to serve to guests.
INGREDIENTS:
- 8 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ½ cup cooked and crumbled breakfast sausage
- ¼ cup diced bell pepper
- ¼ cup diced onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Cooking spray or olive oil, for greasing
DIRECTIONS:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded cheddar cheese, cooked and crumbled breakfast sausage, diced bell pepper, diced onion, chopped fresh parsley, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the frittatas are set and lightly golden on top.
- Remove from the oven and let them cool in the muffin tin for a few minutes before using a knife or spatula to gently loosen the edges and remove the frittatas.
- Serve warm or at room temperature.
NUTRITION:
Calories: 95 | Fat: 3g | Carbohydrates: 1g | Protein: 7g
"Sheila’s Kitchen Chronicles: A Southern Baking Journey"
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